Coffee and metabolic syndrome: A systematic review and meta-analysis

Lee, Yujin; Son, Jakyung; Jang, Jiyoung; Park, Kyong

doi:10.4163/jnh.2016.49.4.213

Cited by 7 publications

(3 citation statements)

References 59 publications

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“…Coffee, tea and alcohol are widely consumed beverages with bitter taste 1 and have been implicated in both beneficial and adverse health effects 2 , 3 . Individual differences in metabolizing caffeine 4 , 5 and ethanol 6 – 10 present in these beverages determine their consumption level, whereas the influence of taste factors remains unclear.…”

Section: Introductionmentioning

confidence: 99%

Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization

Ong

Hwang

Zhong

et al. 2018

Sci Rep

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Consumption of coffee, tea and alcohol might be shaped by individual differences in bitter taste perception but inconsistent observational findings provide little insight regarding causality. We conducted Mendelian randomization analyses using genetic variants associated with the perception of bitter substances (rs1726866 for propylthiouracil [PROP], rs10772420 for quinine and rs2597979 for caffeine) to evaluate the intake of coffee, tea and alcohol among up to 438,870 UK Biobank participants. A standard deviation (SD) higher in genetically predicted bitterness of caffeine was associated with increased coffee intake (0.146 [95%CI: 0.103, 0.189] cups/day), whereas a SD higher in those of PROP and quinine was associated with decreased coffee intake (−0.021 [−0.031, −0.011] and −0.081 [−0.108, −0.054] cups/day respectively). Higher caffeine perception was also associated with increased risk of being a heavy (>4 cups/day) coffee drinker (OR 1.207 [1.126, 1.294]). Opposite pattern of associations was observed for tea possibly due to the inverse relationship between both beverages. Alcohol intake was only negatively associated with PROP perception (−0.141 [−1.88, −0.94] times/month per SD increase in PROP bitterness). Our results reveal that bitter perception is causally associated with intake of coffee, tea and alcohol, suggesting a role of bitter taste in the development of bitter beverage consumption.

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Section: Introductionmentioning

confidence: 99%

Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization

Ong

Hwang

Zhong

et al. 2018

Sci Rep

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“…Coffee, tea and alcohol are widely consumed beverages with bitter taste [264] and have been implicated in both beneficial and adverse health effects [265,266]. Individual differences in metabolizing caffeine [133,267] and ethanol [268][269][270][271][272] present in these beverages determine their consumption level, whereas the influence of taste factors remains unclear.…”

Section: Introductionmentioning

confidence: 99%

On the use of genetic information in causal inference for human complex diseases: a collection of studies on cancers

Ong¹

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The introduction chapter (Chapter 1) starts with a summary of recent progress in genetic epidemiology. The advancement of genotyping technology made it feasible to revisit a 30 years old study design known as Mendelian randomization (MR) where germline genetic variants can be used as natural instruments to assess causality between human complex traits. Here the rationale and technical assumptions required to conduct feasible MR studies were explained. The overall thesis objective and study approaches used in the thesis were also outlined. The final subchapter provides details on the definition of disease phenotypes that will be used throughout the thesis, including the creation of a "pan-cancer" phenotype, a combined cancer outcome of whether a person is diagnosed with any cancer, which was subsequently used in Chapter 4 and 5.In Chapters 2 and 3, I investigated whether MR can be used to infer causality between modifiable risk factors and specific cancers. For Chapter 2, I applied MR to evaluate the link between vitamin D and coffee intake on epithelial ovarian carcinomas (EOC). This was done in a two-sample MR framework where genetic instruments for the risk factor were obtained from public GWAS literature and the cancer GWAS statistics were obtained from the Ovarian Cancer Association Consortium (OCAC). While higher genetically predicted vitamin D reduced the risk of EOC, there was no evidence to support a link between genetically predicted coffee intake and EOC. For Chapter 3, I contrasted and compared the association between alcohol intake with breast and ovarian cancer using both MR and observational analyses. Genetic summary statistics were obtained from the OCAC and BCAC (breast cancer). Previous observational findings show an adverse relationship between alcohol intake and breast cancer susceptibility, however the association was protective on EOC. Our observational data replicate previous findings, with MR estimates showing consistent direction of effect for EOC; while no evidence to support a strong link between alcohol intake and breast cancer risk. Taken altogether, the effect of alcohol on these cancers is likely small if causative at all.In Chapter 4 and 5, I performed MR to evaluate a series of modifiable risk factors on overall cancer outcomes. Using data from the UK Biobank, we constructed an aggregate phenotype allowing us to evaluate whether "modifying specific behaviour (or risk factor) will 3 alter an individual's risk of being diagnosed or dying from cancer". The proof-of-principle MR study using height is shown in Chapter 4, where MR findings are highly concordant with observational findings that taller people have increased risk of developing cancer. Findings for obesity, vitamin D and coffee intake on overall cancer outcomes are further elaborated in Chapter 5.In Chapter 5, the approach undertaken to evaluate these risk factors and cancer were each described in turn, followed by a subchapter to summarise these MR findings. Genetically higher BMI is associated with an increase of being dia...

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“…Coffee, tea and alcohol are widely consumed beverages with bitter taste that most humans naturally dislike at first tasting. They have been implicated in both beneficial and adverse health effects [174,181]. Individual differences in metabolizing caffeine [182,183] and ethanol [184][185][186][187][188] present in these beverages may shape their consumption, whereas the influence of taste factors remain unclear.…”

Section: Introductionmentioning

confidence: 99%

Individual differences in taste and their association with genes, dietary behaviour, and brain structure

Hwang¹

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Taste perception plays a key role influencing human dietary behaviour and further health consequences. It has been shown that genetic and neurological factors contribute to variation in taste, but their underlying mechanisms remain largely underexplored. For example, it is unclear how much of the variance in sweet taste is due to genetics, whether the association between sweet and bitter tastes is Publications during candidaturePeer-reviewed papers Hwang LD, Zhu G, Breslin PAS, Reed DR, Wright MJ, and Martin NG (2015). A common genetic influence on human intensity ratings of sugars and high-potency sweeteners, Twin Res. Hum. Genet., 18(4):361-7.

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Coffee and metabolic syndrome: A systematic review and meta-analysis

Cited by 7 publications

References 59 publications

Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization

Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization

On the use of genetic information in causal inference for human complex diseases: a collection of studies on cancers

Individual differences in taste and their association with genes, dietary behaviour, and brain structure

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